2 teaspoon olive oil, divided

1 lb. boneless pork shoulder, trimmed and cut into 1/2-inch pieces

1 cup chopped onion

4 cloves garlic, crushed

2 teaspoons ground cumin

1 teaspoon cayenne pepper

1/4 teaspoon ground coriander

6 cups low-sodium chicken broth

1 cup salsa verde

1 (28-ounce can) hominy, drained

2 fresh corn tortillas, diced into 1/4-inch pieces

Salt & pepper to taste

Garnishes: fresh lime wedges, chopped cilantro leaves, thinly sliced radishes, diced avocado, diced red onion, diced jalapeño

Pour 1 tablespoon of olive oil into a skillet over high heat or multi-cooker set to “brown.” Add half of the pork shoulder and cook for about 5 minutes on each side, turning occasionally, until browned on all sides. Transfer pork to a bowl and brown the remaining pieces. Transfer the second batch of pork to the bowl once browned.

Add the remaining tablespoon of olive oil to the pan (or Instant Pot) and saute onion for about 5 minutes, until soft. Add garlic and cook for one minute more. Add reserved pork plus cumin, cayenne, and coriander. Stir to coat and cook for one more minute until the spices are fragrant.

Add chicken broth, salsa, hominy, and tortillas to a pot (or transfer to a slow cooker). Cook as follows based on your method:

For Slow Cooking: secure the lid and set the slow cooker to 4 hours on high or 8 hours on low.

For Pressure Cooking: secure the lid and turn the steam release knob to the Sealing position. Turn off the Sauté function and press the Manual (Pressure Cook) button. Then use the + or – to choose 30 minutes. When the cooking cycle has ended, let the pot sit undisturbed for 25 minutes while it naturally releases pressure. Then manually release the remaining pressure by turning the steam release knob to the Venting position.

Remove the lid and use a fork to shred the pork, if desired. Adjust seasoning with salt and pepper (and a squirt of lime if desired). To serve, ladle into bowls and top with garnishes.

*adapted from https://www.homemakershabitat.com/